Sunday, March 28, 2010

Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant landscape. For chefs, this Argentinean export falls into that magical category of sauces that literally go with everything.

This herby, garlicky, tangy, spicy and very green condiment is great on all kinds of grilled meats, which according to my sources deep within the Argentinean food history subculture was its original use. Besides slathered all over a thick steak, chimichurri is equally wonderful on poultry, seafood, vegetables, or just a piece of crusty bread.

How chimichurri sauce came to be named is such a fascinating story, I really hope it's true. As the legend goes, an Irishman named Jimmy McCurry (for some reason fighting alongside the Argentinean independence movement in the early 1800's) is credited with introducing this sauce to the local population.

Over the years the name became corrupted, and Jimmy McCurry sauce became chimichurri sauce. Makes perfect sense. I can only hope one day someone will read about me in a Wikipedia entry while researching the origins of "Jonemitzawa Sauce."

By the way, this is my version of chimichurri sauce, which may or may not be authentic. Either way, enjoy!

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26 comments:

Love it! Great job with all of your videos Chef John. Informative, entertaining, and immediately applicable. Consider me a big fan. Yeah... Chimichurri is on the short list of great condiments for sure. Grilled Skirt Steak & Chimichurri are a match as perfect as bread & butter!

Chef John, I have been meaning to ask you this, and this recipe reminded me. One of my favorite toppings for grilled wild salmon is Avocado Butter, the recipe is from Alton Brown, saw it on Good Eats. Unbelievable. Wondered if you have ever tried it, and would love to see you give it your own spin.

Chef John, I have been meaning to ask you this, and this recipe reminded me. One of my favorite toppings for grilled wild salmon is Avocado Butter, the recipe is from Alton Brown, saw it on Good Eats. Unbelievable. Wondered if you have ever tried it, and would love to see you give it your own spin. It just seems like something you would make.

Hey Chef we call this Chutney in India!!! Minus the parsley and vinegar all other ingredients are the same. Instead of the vinegar i add a teaspoon of fresh tamarind and a handful of fresh coconut and yummy!!! Best on buttered bread. Goes well with grilled beef and chicken sandwich.

I don't imagine Jimmy McCurry would have had access to a lot of food processors or blenders back in the early 1800s, does that mean that the "purist" way of creating this recipe is to use a mortar and pestle, or do you suppose repeated chopping is more likely?

Yes Chef John! you must try it! they make it very sweet so that its like a dessert and specific "gunpowder" tea and raw mint is used..I just don't know how to infuse the mint flavor into the tea best. And is peppermint the best mint for teas? Anyways its delicious when made properly. Thanks!cm

what a fantastic and versatile sauce! how long does it keep for? the batch i made wasn't around long enough for me to find out. i found some wonderful pepper this year during my travels through asia. i used both the red and black pepper from Kampot, Cambodia. their unique and disti9nctive flavours work so well in this sauce.http://distribution.farmlink-cambodia.com/kadode-products.html